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One arm pull-up (forearm assisted though) - either

One arm pull-up (forearm assisted though) - either way, this is strength I grew without noticing :)

Muhammara (with tamarind!) | This is the kind of f

Muhammara (with tamarind!) | This is the kind of food that feels most characteristic of my cooking: simple, adaptable, and forgiving of whatever’s left at the back of the fridge. Last week’s shrivelled red pepper became a smoky base for a muhammara-ish dip: the usual walnuts, bread, garlic, and dried chillies all in place, but with one big swap.

Instead of pomegranate molasses, I used tamarind. A small knob with a touch of sugar, and suddenly the dip had that deep, sweet-sour complexity I was after. Familiar like a classic muhammara, but also its own thing entirely. Honestly, tamarind did the job so well I’m not sure I’ll bother keeping molasses around anymore. Recipe is linked

Rookie climber with the confidence to tackle the f

Rookie climber with the confidence to tackle the fjords.

130 kilos X 4 (at a body weight of 55). Training

130 kilos X 4 (at a body weight of 55).

Training now so 70-year-old me can still one-trip the groceries.

Remember the time during Covid, when the internet

Remember the time during Covid, when the internet lost its collective mind over the baked feta trend? The original recipe came from Finnish food blogger Jenni Häyrinen, whose “uunifetapasta” (oven feta pasta) went viral in 2019 and made its way into kitchens everywhere.

I’ve kept the spirit of this but turned it sideways a little. It’s simple, comforting, and uncharacteristically elegant for how little effort it took. Recipe is linked

Chicken lollipops, a.k.a. drums of heaven. Modesty

Chicken lollipops, a.k.a. drums of heaven. Modesty clearly wasn’t on the menu when they came up with that name.

Candied walnuts with jaggery | My son and I often

Candied walnuts with jaggery | My son and I often make these as part of birthday gifts to give out. They’re quick to pull together, fun to make, and always appreciated. Pile them into a glass jar, tie on a bit of ribbon or twine, and you’ve got a simple, thoughtful gift that feels personal without any of the fuss.

Fifteen minutes, one pan, a little attention, and you’re done. No syrup-thread drama, no complicated steps, just quick, crunchy proof that homemade doesn’t have to be hard.

I usually make candied nuts with sugar, but jaggery gives them an earthy, molasses-y sweetness that’s deeper and more rounded. A pinch of salt and a little chilli adds a sweet-salty kick, all in one bite. I eat them straight from the jar, toss into salads for that crunchy contrast, or sprinkle over breakfast bowls for a little unexpected sweetness and texture. Recipe is linked

My parents’ garden - somewhere between potted pl

My parents’ garden - somewhere between potted plants and full-on Amazonian rainforest.

There are a few tofu dishes that I go back to on r

There are a few tofu dishes that I go back to on repeat, and this sweet and spicy version is one of them. It pretends to be complicated, but it’s really just me, a frying pan, and a couple of bottles from the fridge door. Twenty minutes and you’ve got crisp, golden cubes in a sauce that’s sticky enough to make you wonder why you ever put up with soggy tofu.
Recipe is linked

Pumpkin, Fig & Kale Salad | There are salads that

Pumpkin, Fig & Kale Salad | There are salads that feel like afterthoughts – a little something green pushed to the side of the plate. And then there are salads that demand attention, the kind that get eaten first and remembered last. This one is firmly in the latter camp.

Sweet roasted pumpkin, jammy figs, and salty little nuggets of feta, all tangled up with kale that’s been softened just enough to lose its toughness but still hold its bite (the trick? A quick blanch and rinse). And because I can never resist a little drama, there are candied walnuts. Sticky with maple and raisins, and with just a whisper of chilli to keep things interesting.

If you’re making it ahead (which I often do), keep the veg and dressing separate until you’re ready to serve so it doesn’t get soggy. Everything else holds up well. And the walnuts? The kind of snack you’ll want to double, just so you have extras lying around. Recipe is linked

Six yards of commitment.

Six yards of commitment.

POTATO NACHOS! I know what you’re thinking: thos

POTATO NACHOS! I know what you’re thinking: those aren’t nachos. But hear me out.

I’ve been leaning into potatoes a lot more lately. As a carb, they’re wildly underrated. I love the idea of using them in place of rice or wheat, which is how this slightly chaotic, very satisfying plate of potato nachos came to be.

They’re made with thinly sliced potatoes, roasted in the oven until they get chip-adjacent. Not quite crisps, not quite fries, but sturdy enough to carry a chipotle bean sauce, fresh salsa, melted cheddar, and blobs of guacamole without collapsing under pressure. Honestly, they do a fabulous job of standing in for tortilla chips.

But really, it’s just a small celebration of the humble potato showing up for you in the best way possible. Call them nachos. Call them potato skins. Call them what you want. But just make them. Recipe is linked

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Recent posts

MUHAMMARA (WITH TAMARIND)
BAKED FETA WITH MUSHROOMS, TOMATOES & PESTO
CANDIED WALNUTS WITH JAGGERY

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